Mediterranean Poached Fish - cooking recipe

Ingredients
    1 tablespoon olive oil
    1 medium onion, chopped
    1/2 sweet red pepper, cored, seeded and chopped
    2 garlic cloves, chopped
    1 (14 1/2 ounce) can stewed tomatoes
    1/2 cup white wine
    1 tablespoon capers
    12 kalamata olives or 12 black olives, pitted
    1 lemon, zest and juice
    1/2 teaspoon dried oregano
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    4 fillets, white fish (5-6 oz., tillapia, flounder, catfish)
Preparation
    Heat oil in a large non-stick skillet over medium-high heat. Add onion, red pepper, and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn.
    Stir in tomatos, wine, capers, olives, lemon zest and juice, oregano, salt and pepper.
    Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8-10 minutes or until fish flakes easily. Gently turn fish halfway through cooking.

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